Leaving dough to rise overnight is a common technique called "overnight fermentation" or "retarding the dough." It can result in improved flavor and texture development in the dough. However, there are a few factors to consider for safety:
Temperature: The temperature at which the dough is left to rise is crucial. If the room is too warm, it can encourage the growth of harmful bacteria. Ideally, the dough should be refrigerated to keep it at a safe temperature (below 40°F/4°C). The cold temperature slows down fermentation and helps control bacterial growth.
Hygiene: Ensure that your dough is prepared in a clean environment, with clean hands and utensils. It's important to maintain proper hygiene to minimize the risk of contamination.
Length of time: Overnight fermentation generally refers to a period of 8-12 hours. If the dough is left for an excessive amount of time, it may over-ferment and become unusable or develop off-flavors.
If you follow proper food safety guidelines and refrigerate the dough during overnight fermentation, it is generally safe to bake the dough the next day. However, it's essential to use your judgment and assess the dough's appearance and smell before proceeding. If the dough has an off smell, strange appearance, or an overly sour or alcoholic aroma, it's best to discard it as it may have over-fermented or become contaminated.
Always trust your senses and prioritize food safety when handling dough or any other food items.